Chiffonade of Chicken à la Princesse

Name: Chiffonade of Chicken à la Princesse (Chiffonade de Volaille à la Princesse)
Ingredients: cucumber; turnip; carrot; eggs; celery; tarragon; chervil; peppercorns; cloves; raw chicken; white meat; salt; white pepper; nutmeg; vegetables; chicken; savoury custard; whole eggs; cream; poultry stock; herbs; onions

Chiffonade de Volaille à la Princesse

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take about three quarts of poultry stock and put it in a stewpan with two or three sliced onions